Scale

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese (plus more for topping)

½ cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

2 cups marinara sauce

Optional: spinach, ground sausage, or red pepper flakes

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Boil jumbo shells according to package directions. Drain and cool.
In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, herbs, and seasoning.
Stuff each shell with the ricotta mixture.
Spread marinara on the bottom of a baking dish and arrange stuffed shells over it.
Top with more marinara and mozzarella.
Bake at 375°F for 25–30 minutes until hot and bubbly.

Make ahead and refrigerate overnight before baking.

Add sautéed spinach or meat for variation.

Freeze unbaked shells for up to 3 months.